Step 1: Preheat oven to 375°F (190°C).
Step 2: In a large mixing bowl, cream together the softened butter (or butter and shortening) and 1 1/2 cups granulated sugar until the mixture is light and fluffy.
Step 3: Add eggs one at a time, beating well after each addition. Then, mix in the vanilla extract or vanilla bean paste until fully incorporated.
Step 4: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until they are combined and no dry streaks remain. Be careful not to overmix.
Step 6: In a small shallow bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the cinnamon-sugar coating.
Step 7: Roll the cookie dough into 1 1/2-inch balls. Then, roll each dough ball thoroughly in the prepared cinnamon sugar mixture to coat evenly.
Step 8: Place the coated dough balls on an ungreased baking sheet, ensuring they are about 2 inches apart to allow for spreading.
Step 9: Bake for 8-10 minutes, or until the edges of the cookies are set and lightly golden, but the centers still appear soft. They will firm up as they cool.
Step 10: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!